JPS5817577B2 - Method for producing preserved cooked rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing cooked rice that has a shelf life.

Conventionally, the method of manufacturing preserved cooked rice is to soak the raw rice at room temperature to absorb water, then cook it in a rice cooker and then package it in a sealed container. However, there are drawbacks such as it is difficult to increase the size of cooked rice by a predetermined amount, and the cooked rice tends to crumble easily.

In addition, conventional methods include soaking raw rice at room temperature to absorb water, then blanching it in hot water for a long time to make it uncooked, or half-cooking the rice, blanching it, and then adding water when sealing the package because the rice grains are hard. In the former method, a large amount of nutrients such as starch from the rice leaks out into the hot water, which reduces the taste and nutritional value of the rice when it is made into cooked rice, and also causes cracks on the surface of the rice grains. In addition, the latter method has the disadvantage that the water added during sealed packaging does not equalize the water absorption and swelling of the stored rice, resulting in uneven moisture content in the cooked rice when cooked.

In view of the various drawbacks of these conventional methods, this invention has been developed to provide cooked rice with no uneven moisture content, good workability when sealed and packaged, and a taste that is almost the same as cooked rice. It is intended for this purpose.

This invention is characterized in that raw polished rice is repeatedly soaked and steamed several times, and finally soaked again.

Next, the manufacturing method of the present invention using 4-time immersion and 3-time steaming will be explained.

By washing the raw material polished rice and first soaking it at room temperature, the raw material rice absorbs water and swells to about 125 to 130 centimeters of the initial raw material rice weight.

This raw rice is firstly steamed for about 7 to 15 minutes under normal pressure, and then
By secondly immersing the rice in hot water at 0° C. or higher for about 2 to 15 seconds, the rice material absorbs water and swells to about 150 to 160% of its initial weight.

Next, the secondary steaming was carried out for approximately 7 to 15 minutes in the same manner as above, and the
By tertiary immersion in warm water of 0° C. or higher for about 2 to 15 seconds, the water absorption and expansion axis reaches 180 to 190 of the initial weight.

Then, in the same way as above, the tertiary steaming was carried out for about 7 to 15 minutes, and about 60 minutes
Cooked rice having a weight of 210 to 230% of the initial weight is prepared by fourth immersion in hot water at a temperature of 0.degree. C. or higher for about 2 to 15 seconds.

When cooked rice for preservation is produced through such a process, it becomes easy to adjust the water absorption rate of the raw rice, and the moisture content of the produced cooked rice becomes almost uniform.

Furthermore, the solid content eluted from the raw rice by soaking was measured as follows.

From the measurement results of the amount of solid content eluted, the amount of solid content such as starch eluted is small when immersed in hot water for a short time as in the present invention.

However, in order for raw rice to absorb water and swell to 200 to 230% of its original weight, it is necessary to soak it in warm water for a long time of about 5 minutes. The amount of elution is large.

In this way, the shorter the soaking time after the second step, the less solids such as starch will flow out, and the better the taste and nutritional value of the cooked rice will be.

In the method for producing cooked rice of this invention, since the cooked rice is soaked afterward, even after the rice is drained, there is still water on the surface of the cooked rice, so the rice grains hardly stick to each other, and unlike conventional cooked rice, Bags and containers are used to pack rice into bags or containers and to make it into a specified amount without causing it to harden.

It is extremely easy to add or take out cooked rice.

The viscosity of cooked rice before packaging was measured as follows.

From this measurement result, it can be seen that the cooked rice made by the method of the present invention has a lower viscosity because the falling time from the cylinder is shorter than that of the conventional method.

When the rice grains of cooked rice prepared by the method of this invention and those of rice prepared by the conventional rice cooking method were measured, the results were as follows.

From the above measurement results, the rice grains made by the method of the present invention are harder than conventional rice grains and have less stickiness, so they are easier to work with when placed in bags, etc., and the rice grains are less likely to be crushed.

In the method for producing cooked rice of the present invention, the soaking time and the steaming time vary to some extent depending on the type of raw rice used, such as new rice, old rice, moisture content, etc.

In the method of this invention, as mentioned above, if the hot water immersion time after the second soaking of the raw rice is shortened, the solid content will be less eluted than the raw rice, so the taste and nutritional value of the cooked rice will be improved, and the hot water If the soaking time is shortened to about 2 to 15 seconds, a third boiling and a fourth soaking in warm water are required.

In this case, the steaming time is preferably about 7 to 15 minutes each time since the rice is steamed three times.

In the method of this invention, flavored cooked rice can be prepared by adding a seasoning liquid made from pressure oil, mirin, kelp, dried shiitake mushrooms, etc. to the final soaking hot water.

This seasoned rice is sealed and packaged to make seasoned rice for storage.

The preserved cooked rice produced by the method of this invention is soaked and steamed several times, and then soaked at the end, so that the preserved cooked rice contains water almost uniformly and the soaking time after the second soaking is short. Because of this, there is less elution of solids such as starch than with rice, so preserved cooked rice has better taste and nutritional value.

Furthermore, preserved cooked rice made by the method of this invention has low stickiness due to water adhering to the surface of the rice grains during the final soaking, and the rice grains are also somewhat hard, so a predetermined amount of cooked rice is placed in a bag or container and sealed. Easy to perform packaging work.

Since the preserved cooked rice produced by the method of this invention is sealed in a bag or container, it can be preserved for a long time.

The method of this invention is particularly recommended when the raw rice does not easily absorb water or swell.

When eating the preserved cooked rice of this invention, it can be opened and eaten as is, but it is better to warm it up by heating it in boiling water for about 10 to 15 minutes or in a microwave for about 2 to 3 minutes before opening and eating.

Next, the method for producing preserved cooked rice of the present invention will be described with reference to Examples.

Example 1 kg of raw rice was first soaked at room temperature for 2 hours after washing, and after draining, 1.25 kg of soaked rice was obtained.

This soaked rice was firstly steamed for 10 minutes, then immediately secondly immersed in warm water for 5 seconds, and after draining, the rice swelled by water absorption to a ratio of 1.57 to 9.

After second steaming for 10 minutes, third immersion was performed for 5 seconds, and after draining, the weight was swollen to 1.90 kg.

After further tertiary steaming for 10 minutes, fourth immersion was performed for 5 seconds, and after draining, 2.20 kg of cooked rice was obtained.

A predetermined amount of this cooked rice is placed in a container and sealed to make preserved cooked rice.

Claims (1)

[Claims] 1 The raw rice is first soaked at room temperature, then first steamed for about 7 to 15 minutes, then second soaked in warm water for about 2 to 15 seconds, and then about 7 to 15 minutes. After second steaming, third immersion in hot water for about 2 seconds to 15 seconds, third boiling for about 7 minutes to 15 minutes, and then immersion in hot water or seasoned water for about 2 seconds to 15 seconds. A method for producing preserved boiled rice, which is characterized in that it is sealed and packaged after fourth soaking.